How to use our black truffle sauce

How to use our black truffle sauce: We are so excited about being able to offer you our black truffle sauce, known as ‘tartufata‘ in Italy. It has come all the way to Florida from the Ciociaria area of Italy, south of Rome in the foothills of the Little Alps. The Pagnani family there has been producing their truffle sauce for over 30 years and with that much expertise, we are confident that we have a high quality product for you.

Truffle has an earthy, rich and sweet aroma and flavour that is very distinctive and there are two different types of black truffle. The Black Summer Truffle and the Black Winter Truffle. We are offering you the Black Summer Truffle, latin name ‘Tuber Aestivum‘. They are also referred to in Italy as ‘Scorzone‘.

Black Summer Truffles are in season from early June to early August. Although they are called black truffles their colour external colour will range from light to dark brown and the outside has a well defined polygon patterned appearance. These truffles have a very hard exterior and can often grow very large just like this one found by our good friend Pietro. To be honest, we are not sure if this is a Black Summer Truffle or an Autumn Truffle but it is very impressive!

The inside of the truffle is beautiful! When sliced in half, Black Truffles should demonstrate a clear white marbling on a pale cream to light brown background just like the one presented to us as a gift at a truffle-picnic in the Appeninni mountains in the area of Aquila:

When the Black Summer truffles are mature, they are very pungent in aroma and flavour but not as much as the more rare Black Winter Truffle or White Truffle. We love the the fresh, light delicate flavour these truffles have.

Here’s our simple recipe for Truffle Spalmare – Truffle Spread:

8 ounces (250 grams) Philadelphia cream cheese

1 jar (3.7 ounces /90 grams) Black truffle sauce

3.7 ounces (90 grams) our homemade tapenade (we will post the recipe for that as soon as we can!)

We blended it altogether to form a paste and refrigerated it for up to 1 hour before using.

As we wrap it up for another busy day at The Big Dream Factory and enjoy our Truffle Spalmare with a glass of wine, we are looking forward to sharing Family Paganini’s work with you.